Weekday meals can be a challenge sometimes when you cook daily and want variety without the recipes getting too complicated. Simple home cooked meals too can get boring, so how to find the balance? I tend to have the week punctuated by simple dishes and then every few days try out something new, something completely different. Today was a day for a simple easy recipe not too time consuming. Having said that, this Tamarind Vegetable Roast is still fancy enough as its got tamarind in it.
This dish always reminds me of weekday meals at my parents place in Mumbai. We’d have simple vegetarian meals every day. Rotis, one vegetable curry or dry bhaji, dal or some lentil curry, rice and yogurt. Come to think of it, I had a bowl of yogurt with sugar everyday for every meal no matter what season it was. I remember always being super excited when I’d find out this dish was on the days menu. To me this dish is the perfect combination of spice, sourness, sweet and savoury flavours.
Mum always made this roast using potatoes, brinjals (the smaller variety but you can use the large aubergines too), and green peppers (we call them capsicum in India for some reason). You can make this dry roast using any vegetable combination. Using sambar masala along with whole black peppercorns completely elevates this dish. No other spice mix can give that same taste. And then BAM, the sourness from tamarind. A little bit of jaggery or brown sugar then balances the sourness. What sorcery of flavours! Serve this veggie roast alongside hot rotis or with some rice and dal. Or have this as a side with dosas. Try this tamarind vegetable roast and I’m sure it will end up being one of your go-to weekday meals.